In the south of France, they make these crepes, called socca, as large as a
pizza, with only chickpea flour as a base. I blend it with bread flour and just
one egg and make smaller, easy to manage crepes in a skillet. These are
unbelievably light, delicious, and digestible. Any kind of cooked chicken will
work here: roasted, poached, or grilled. I often pick mine off a leftover
rotisserie chicken. I prefer French green beans, called haricots verts, for this
dish because they are small and tender.
Chickpea Crepes (recipe follows)
yellow onion, chopped
tablespoons extra virgin olive oil
cup finely diced Yukon gold potato
cup finely diced carrot
cup sliced green beans, preferably haricots verts
cup finely diced zucchini
cup diced cooked chicken
teaspoon herbes de Provence
Salt and freshly ground black pepper
Make the crepes and set aside.
In a 10-inch skillet, cook the onion in the olive oil over medium-high heat, stirring
occasionally, for 3 to 5 minutes, until golden. Add the potato, carrot, green beans, and
zucchini. Cover and cook, stirring once or twice, for 3 to 5 minutes longer, until the
vegetables are tender.
Add the chicken and herbs, toss to mix, and warm through. Season with salt and pepper
to taste.
To serve, scoop about 1⁄3 cup of the filling onto a crepe and either roll up or fold over. It’s
fine if some filling spills out.